From jane.willis@ntlworld.com Wed Nov 7 15:08:58 2001 Date: Wed, 7 Nov 2001 04:25:27 -0000 From: Jane Willis Newsgroups: uk.food+drink.indian Subject: Vindaloo Pork, duck or game vindaloo from : Indian and Ceylon cooking made easy by Anil De Silva-Vigier (out of print) Vindaloo is a Western and south Indian curry, and can be made equally well with pork, duck, venison, wild boar or goose. It keeps well and can be sliced and used in a chpati or sandwich as well as a cury with rice. 2 lb of meat 1 whole garlic, ground 2 tsp mustard powder 1 tbs turmeric 1 tbs cumin 1 tbs cinnamon ground cloves black pepper 2 tbs ground coriander 1 tsp ginger 4 bay leaves ½ tsp chilli powder 1 cup of wine vinegar bay leaves in a little oil Roast all the powdered spices in a dry pan and make into a paste with a little vinegar. Cut the pork into small pieces and prick with a fork, rub the paste into it. (If duck or goose is used, cut into pieces and skin) Break the bay leaves over it, pour the vinegar and marinate for 24 hours in a fridge or cool larder; turn every few hours. Brown the meat in the marinade and also some bay leaves in oil, then simmer gently till tender, add hot water if necessary. Vindaloo shouldnot be as dry as a Korma, but it does not have as much sauce as an ordinary curry. Looking at that last sentence, it appears that an authentic Korma should be a dry curry, not the creamy one we get in curry houses, and the recipes in this little gem of a book bear that out. Would anybody care to comment? Jane